An Excellent Herring Salad

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Salad Base

a large Norway herring ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
slices of cooked beet-root ↝ Beets, raw [Vegetables and Vegetable Products]
cold boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pickled gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
one or two sharp apples chopped small ↝ Apple, raw [Apples]
the yolks and whites, separately minced, of some hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish
curled celery leaves or parsley ↝ Celery, raw [Vegetables and Vegetable Products]

Sauce

the yolk of one hard-boiled egg ↝ Egg, yolk only, raw [Eggs and omelets]
some salt ↝ Salt, table, iodized [Spices and Herbs]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
some thick sour cream ↝ Sour cream, light [Dairy and Egg Products]

Optional Addition

half a pound of cold beef cut into small thin shavings or collops ↝ Beef, ground, raw [Ground beef]

Instructions (12)

Soak, skin, split, and bone a large Norway herring.
Lay the two sides along a dish.
Slice the herring slopingly.
Arrange slices of cooked beet-root, cold boiled potatoes, and pickled gherkins in symmetrical order over the fish slices.
Add one or two sharp apples chopped small.
Add the yolks and whites of some hard-boiled eggs, separately minced.
Add any other suitable ingredients that may be at hand to vary the decoration.
Place these ingredients in small heaps of well-contrasting colours on the surface of the salad.
Lay a border of curled celery leaves or parsley round the bowl.

Sauce Preparation

For sauce, rub the yolk of one hard-boiled egg quite smooth with some salt.
Add oil and vinegar as for an ordinary salad.
Dilute the whole with some thick sour cream.

Original Text

AN EXCELLENT HERRING SALAD.

(Swedish Receipt.)

Soak, skin, split, and bone a large Norway herring; lay the two sides along a dish, and slice them slopingly (or substitute for this one or two fine Dutch herrings). Arrange in symmetrical order over the fish slices of cooked beet-root, cold boiled potatoes, and pickled gherkins; then add one or two sharp apples chopped small, and the yolks and whites, separately minced, of some hard-boiled eggs, with any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish. Place these ingredients in small heaps of well-contrasting colours on the surface of the salad, and lay a border of curled celery leaves or parsley round the bowl. For sauce, rub the yolk of one hard-boiled egg quite smooth with some salt; to this add oil and vinegar as for an ordinary salad, and dilute the whole with some thick sour cream.

Obs.—“Sour cream” is an ingredient not much approved by English taste, but it enters largely into German cookery, and into that of Sweden, and of other northern countries also. About half a pound of cold beef cut into small thin shavings or collops, is often added to a herring-salad abroad: it may be either of simply roasted or boiled, or of salted and smoked meat.

Notes

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